What would be fantastic side dishes for BBQ Brisket for Easter Dinner?

New Potato Salad

INGREDIENTS:

2 pounds new potatoes, unpeeled

1/2 teaspoon salt

3 hard-cooked eggs, peeled, chopped

1 1/2 cups minced celery

1/2 to 1 cup finely chopped sweet onion

1/2 cup mayonnaise

1 to 2 teaspoons prepared mustard

1/2 cup chopped sweet pickles, with some juice

salt and pepper, to taste

dash cayenne pepper

fresh chopped parsley, optional

paprika

PREPARATION:

Scub potatoes and cut in 1-inch cubes. Place in a saucepan and cover with water. Add 1/2 teaspoon salt. Cover and boil potatoes until tender. Drain and let cool. Combine potatoes with chopped egg, celery, onion, mayonnaise, mustard, sweet pickle, salt, pepper, and cayenne.

Corn bread Salad

A great cornbread salad from Miz Suzi, with cornbread, Ranch dressing, sour cream, mayonnaise, pinto beans, cheddar cheese, bacon, corn, red and green bell pepper, green onions, and tomatoes.

INGREDIENTS:

1 recipe of cornbread

1 envelope ranch dressing mix

1 cup (8 oz) sour cream

1 cup mayonnaise

2 cans (16 oz each) pinto beans

2 cups shredded cheddar cheese

10 slices bacon, fried very crispy, and crumbled

2 cans whole kernel corn, drained

1/2 cup each of chopped red bell pepper, green bell pepper, green onions and several chopped tomatoes

PREPARATION:

Make up the cornbread, cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside. Combine tomatoes, bell peppers and onions. Toss gently. Crumble 1/2 of the cornbread into a large bowl.

Peach Cobbler

Scroll down to see more peach cobblers and peach dessert recipes.

INGREDIENTS:

1 stick (1/2 cup) butter

3/4 cup sugar

3/4 cup milk

1 teaspoon vanilla extract

1 cup self-rising flour

2 cups fresh sliced peaches

PREPARATION:

Melt butter in a shallow 2-quart baking dish. Mix together flour, sugar, vanilla, and milk to make a batter; pour over the hot melted butter. Do not stir. Arrange peaches evenly over the top.

Baked Beans :)

An easy way to make baked beans with a white beans, molasses, bacon, and chopped vegetables.

INGREDIENTS:

1 cup chopped onion

1/2 cup chopped red or green bell pepper

2 cans (15 ounces each) Great Northern beans

4 tablespoons molasses

2 tablespoons brown sugar

2 to 4 tablespoons barbecue sauce, or to taste

seasoned pepper, to taste

1/4 to 1/2 cup real bacon bits

a few dashes Worcestershire sauce

PREPARATION:

Saute onion and bell pepper in the butter or oil, until very tender. Add remaining ingredients; simmer for at least 15 minutes.

Serves 4 to 6.

Cabbage and onions.

Core the cabbage to make a pouch. Put a half a stick of butter, diced onions and some minced garlic in the pouch you made. Wrap in foil keeping the pouch side up. Make a small bowl shaped stand out of foil that the wrapped cabbage can sit on. You can either cook this on the smoker with the brisket or cook it in a 350* oven for about 1 1/2 hours. It is so good and tender.

Delilah's Mac n' cheese

From the Reading Terminal Market-Philadelphia

2 pounds elbow macaroni

12 eggs

1 cup cubed Velveeta cheese

1/2 pound (2 sticks) butter, melted

6 cups half-and-half, divided

4 cups grated sharp yellow Cheddar, divided

2 cups grated extra-sharp white Cheddar

1 1/2 cups grated mozzarella

1 cup grated Asiago

1 cup grated Gruyere

1 cup grated Monterey Jack

1 cup grated Muenster

1/8 teaspoon salt

1 tablespoon black pepper

Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.

Whisk the eggs in a large bowl until frothy.

Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined.

Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.

Serve hot.

BELGIUM ENDIVES :

6 endives

Butter

Salt & pepper

Boil or steam the endives in water for 5 minutes. Drain them.

In a frying pan, put the butter, the endives very well drained of water, salt and pepper.

Cover them and cook on medium-low heat until cooked as you like your vegetables.

(if the endives are big, you can cut them in half in their lenghts)

BRUSSELS SPROUTS :

Boil the brussels sprouts, not all the way.

In a pan, put butter, sliced onions, and diced salted pork (cut out the fat).

Add the brussels sprouts, salt & pepper

GREEN BEANS & TOMATOES :

Boil or steam the beans for a few minutes.

In a frying pan, put some butter, sliced onions, whole or diced

peeled tomatoes (drained of the juice).

When the liquid you'll get has evaporate a little add the beans, salt and pepper and stir.

Cook on medium heat until the tenderness you like.

GRILLED VEGETABLES :

4 zuchini

2 eggplants

4 yellow zuchinis

olive oil

thyme, salt & pepper

In an aluminium foil, put all the vegetables that you would have sliced or diced,

the salt, pepper, thyme and olive oil,

close the foil but leav a little opening, and cook on the barbecue.

Very simple and very tasty. In fact you can do the same proces with any vegetables.

Portobella or wild mushrooms are great like this.

SPINACH + CREAM :

Spinach

double cream or crème fraîche

salt & pepper

Boil or steam spinach.

Drained them of the water the max you can

In a sauce pan, put the spinach and 2 table spoons of cream, salt & pepper.

TOMATOES PROVENCALES (fast & easy) :

Cut the tomatoes in half.

Pour a touch of olive oil, salt, pepper and crushed garlic, shredded parsley and

bread crumb (the thin kind) on top of each pieces of tomatoes.

Put in the oven at 400° but careful that the tomatoes remain firm and don't overcooked.

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RE:

What would be fantastic side dishes for BBQ Brisket for Easter Dinner?

I need to bring 3 side dishes, any suggestions...please include the recipes...I WILL GIVE OUT "BEST ANSWER" BEFORE THE TIME RUNS OUT...*PLEASE TAKE YOUR TIME.

Macaroni Salad.

31/3 cups macaroni

2 cups mayonaise

5 TBS yellow mustard

1 cup bay shrimp

1 1/2 TBS chopped garlic

3 green onions diced

4 hard boiled eggs diced

Boil macaroni until done, drain and cool

Stir in all in ingredients except for the eggs and shrimp.

Once all parts are belnded, add the eggs and stir gently.

ENJOY!

fantastic side dishes bbq brisket easter dinner

Southern Coleslaw

INGREDIENTS:

1 large head cabbage shredded

1 large green bell pepper, shredded

1 carrot, shredded

1 small onion, finely minced

1/2 cup sugar

1 teaspoon salt

1 teaspoon celery seed

1 teaspoon mustard seed

1 1/2 cups white vinegar

dash pepper

PREP:

Toss shredded and minced vegetables together in a large bowl. Combine sugar, salt, celery seed, mustard seed, vinegar, and pepper; whisk together. Toss with vegetables; cover and refrigerate for several hours or overnight.

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WALDORF SALAD

Ingredients:

1/4 cup low-fat mayonnaise

1/4 cup nonfat plain yogurt

2 tablespoons orange juice

2 teaspoons grated orange peel

1/2 teaspoon Cajun seasoning

1 head romaine lettuce

1 grapefruit

1 firm but ripe Bosc pear, peeled, cored, diced

1 tart green apple (such as Pippin), peeled, cored, diced

1 cup seedless grapes, halved

1/3 cup chopped dates

1/4 cup pine nuts, toasted

Prep:

Mix mayonnaise, yogurt, orange juice, orange peel and Cajun seasoning in small bowl to blend. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)

Line large bowl with large outer leaves of lettuce. Chop enough remaining leaves into bite-size pieces to measure 6 cups (reserve remaining lettuce for another use). Place chopped lettuce in another large bowl. Using small sharp knife, cut off peel and white pith from grapefruit. Cut between membranes to release grapefruit segments. Cut segments in half. Place in bowl with chopped lettuce. Add diced pear, diced apple, halved grapes and chopped dates. Add dressing to salad and toss to coat.

Transfer salad to leaf-lined bowl. Sprinkle salad with pine nuts and serve.

Hot and Spicy Barbecue Beans

PREPARATION:

Cook bacon in a large skillet. Remove bacon, reserving some bacon grease in pan, and allow to cool. Once cooled, crumble bacon and set aside. Add chopped onion in skillet with reserved bacon grease. Saute onions until they begin to slighly brown and look shiny.Remove from heat.

In a large stock pot or slow cooker, add baked beans, barbecue sauce, ketchup, jalapeno, seasoned salt, hot sauce, and black pepper. Mix ingredients thoroughly. Add in bacon and onions. Cover pot and allow to simmer on medium low to low heat for 35-45 minutes, stirring ocassionally.

Roasted Corn and Green Relish

6 ears fresh corn

4 green chiles

1 red pepper

1 red onion

1/2 cup chopped cilantro leaves

1 lime, juiced

Olive oil

Salt

Garlic powder

Preheat a grill to 350 degrees F.

Place corn and chiles on grill, and grill until corn is partially charred on outside and chiles are fully charred on outside. Transfer both to a platter. Peel the outer skin from the chiles and remove stems and seeds, leaving only the tender meat of the chiles.

Remove corn kernels from the cob with a knife or spoon and then place in a medium bowl. Dice chiles, red pepper, and onion and then add to bowl with kernels. Add cilantro and lime juice. Drizzle with olive oil. Add salt and garlic powder, to taste. Thoroughly combine and then refrigerate for 2 to 3 hours before serving.

Texas Hash

6 to 8 red potatoes, cubed

1 white onion, chopped

2 bell peppers, chopped

2 tablespoons fresh rosemary leaves, minced

Olive oil

Salt and black pepper

Preheat a grill to between 300 and 350 degrees F.

Put potatoes, onion, bell peppers, and rosemary in a large bowl and toss to combine. Coat with olive oil and toss again. Add salt and pepper, to taste.

When grill is preheated, place a medium skillet over the fire. Pour the contents of the bowl into the skillet. Continually stir potatoes until cooked thoroughly, approximately 25 minutes. Carefully remove hot skillet from grill and serve.